CHICKEN AND BROCCOLI STIR FRY

Came across this lovely dish, Chinese-style fry chicken with broccoli.  Being a Chinese, I am not good in differentiating which stir fry dish is Chinese or not.  According to the chef, the cooking technique of preparing it is called 'velveting'. 
It is an easy way and a healthy stir fry.  I fully agree as there is no oil used to cook it, yet it tastes delicious.  The chicken pieces are tender, while the blanched veggies are still crunchy.
Just this dish alone is enough to go with a plate of steaming hot plain white rice.

This recipe is adapted from Tess Cook 4U.

Ingredients

1 large chicken breast - sliced

1 broccoli - cut into florets

1 small carrot - peeled and sliced

1 tbsp cornstarch + 1 tbsp water [thickening]

Marinade for Chicken

2 tbsp light soy sauce

2 tsp cooking wine

some egg white

1 1/2 tbsp cornstarch

Seasoning Sauce [combined]

3 cloves garlic - minced

2 tsp chopped ginger

2 tbsp oyster sauce

2 tsp dark soy sauce

dash of pepper

drizzle sesame oil

125 ml water or 1/2 to 1/3 cup water or chicken broth

1. Blanch veggie in boiling water for 1/2 minute.  Drain into cold water.
   
   
2. Using the same water, blanch marinated chicken [about 2 minutes], give one or two pushes to prevent chicken pieces from sticking together.  Drain.
   
3. Using a clean wok, add in sauce.  Bring to boil and simmer for 1 minute. Add in blanched ingredients, thicken with cornstarch water.
   
   
   
4. Stir to coat ingredients well.
5. Remove and serve with rice immediately.